Fast Chicken Fajitas

Martha Stewart Dinner Tonight

Photo by Kyle J.

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds chicken cutlets (about 8)

  • 2

    tablespoons vegetable oil, such as safflower

  • 1

    teaspoon chili powder

  • Coarse salt and ground pepper

  • 3

    bell peppers (ribs and seeds removed), thinly sliced

  • 1

    medium red onion, halved and thinly sliced

  • 4

    garlic cloves, thinly sliced

  • 8

    flour tortillas (6-inch)

  • Fresh cilantro leaves, for serving

  • 1/2

    cup reduced-fat sour cream, for serving

  • Lime wedges, for serving

Directions

1.Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside. 2.On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes. 3.Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

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